Chilled Corn and Basil Soup with Roasted Red Peppers
A subtly sweet cold soup made from roasted corn and red peppers, blended with fresh basil and a touch of cream for smoothness. This american-inspired soups (vegetarian) ready in about 40 minutes pairs fresh corn kernels, medium red bell peppers, small yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 160 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 cups fresh corn kernels
- 2 medium red bell peppers
- 1 small yellow onion
- 2 cups vegetable broth
- 1/4 cup packed fresh basil leaves
- 1/4 cup heavy cream
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 450°F. Cut 2 medium red bell peppers in half and remove seeds. Place cut side down on a baking sheet and roast for 20 minutes until skins are charred.
- Step 2: While peppers roast, heat 2 tbsp olive oil in a medium skillet over medium heat. Dice 1 small yellow onion and sauté for 5 minutes until translucent. Add 3 cups fresh corn kernels and cook for 5 more minutes until corn is slightly golden.
- Step 3: Peel skins off roasted peppers and roughly chop. In a blender, combine sautéed corn and onion, chopped roasted peppers, 2 cups vegetable broth, 1/4 cup fresh basil leaves, 1 tsp salt, and 1/2 tsp black pepper.
- Step 4: Blend until smooth, then stir in 1/4 cup heavy cream for richness. Chill soup in refrigerator for at least 2 hours before serving cold, garnished with a few basil leaves.
Frequently asked questions
How long does Chilled Corn and Basil Soup with Roasted Red Peppers take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Chilled Corn and Basil Soup with Roasted Red Peppers?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh corn kernels from drying out.
Can I substitute ingredients in Chilled Corn and Basil Soup with Roasted Red Peppers?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chilled Corn and Basil Soup with Roasted Red Peppers for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Chilled Corn and Basil Soup with Roasted Red Peppers vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
